Chicken Enchiladas

Chicken Enchiladas

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Carla Burgess


My kids beg me to cook


★★★★★ 1 vote

45 Min
35 Min


  • 16 oz
    sour cream
  • 2 c
    colby jack cheese
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    green chiles
  • 1 bunch
    green onions
  • 1 1/2 lb
    chicken, boneless and skinless
  • 1 pkg
    flour tortillas
  • 1 can(s)
    enchilada sauce

How to Make Chicken Enchiladas


  1. Pre heat oven to 350, boil chicken until throughly cooked, cube or shred chicken after it is cooked.
  2. Mix sour cream, soups, 1 cup cheese, chiles, green onion tops, and chicken in a large bowl.
  3. Spoon mixture into center of tortillas and wrap. Place enchilada into a large casserole dish. Repeat until all 10 tortillas are filled.
  4. If any mixture remains in bowl spread on top of enchiladas. top with 1 cup cheese.
  5. Bake at 350 for 30 to 45 mintues or until edges or enchiladas are dark golden brown.
  6. Top with enchilada sauce if so desired, and enjoy.

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